This lemon artichoke penne recipe brings together tender artichoke hearts, fresh basil, and capers in a vibrant lemon sauce for a light pasta meal.
It's perfect for a quick weeknight dinner or a refreshing lunch, combining Mediterranean flavors with simple ingredients.
The recipe uses pantry staples plus fresh herbs to create a bright and satisfying dish that can be ready in under 30 minutes.
Why You’ll Love This Recipe
- The acidity of fresh lemon juice brightens the dish and balances the briny capers.
- Artichoke hearts add a tender, slightly tangy texture that complements the smooth pasta.
- Fresh basil adds herbal notes and freshness, enhancing the Mediterranean profile.
- Using penne pasta ensures the sauce clings well, providing great texture in every bite.
- The recipe is straightforward, quick, and uses simple, accessible ingredients.
Lemon Artichoke Penne with Basil and Capers
A bright and light penne pasta dish tossed in a lemony sauce with tender artichoke hearts, fresh basil, and briny capers for fresh Mediterranean flavors.
- Prep time
- 10 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 12 oz (340 g) penne pasta
- 3 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 (14 oz / 400 g) can artichoke hearts, drained and quartered
- 1/4 cup (60 ml) dry white wine or vegetable broth
- Zest and juice of 1 large lemon (about 3 tbsp juice)
- 2 tbsp capers, drained
- 1/2 tsp crushed red pepper flakes (optional)
- 1/4 cup (6 g) fresh basil leaves, chopped
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
- Cook the Pasta Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 10 to 12 minutes. Drain and reserve 1/2 cup (120 ml) pasta water.
- Sauté Garlic and Artichokes While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, careful not to burn.
- Add Artichokes and Deglaze Add the quartered artichoke hearts to the skillet and cook, stirring occasionally, for 3 to 4 minutes until heated through. Pour in the white wine or vegetable broth to deglaze the pan, scraping up any browned bits. Cook for 2 minutes until liquid slightly reduces.
- Make the Lemon Sauce Stir in the lemon zest, lemon juice, capers, and crushed red pepper flakes (if using). Cook for another 1 to 2 minutes until sauce is well combined and heated through.
- Combine Pasta and Sauce Add the cooked penne to the skillet along with the remaining 1 tablespoon olive oil. Toss everything together, adding reserved pasta water a little at a time to loosen the sauce as needed. Season with salt and pepper to taste.
- Finish with Basil and Serve Turn off the heat and stir in the chopped fresh basil. Serve immediately with grated Parmesan cheese if desired.
Helpful Tips
- For a vegan version, omit Parmesan cheese or use a plant-based alternative.
- If using frozen artichoke hearts, thaw and drain well before using.
- Reserve pasta cooking water to adjust the sauce consistency perfectly.
- Use fresh lemon juice and zest for the best bright citrus flavor.
Storage and Make-Ahead
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of water or broth to prevent drying.
This dish is best enjoyed fresh and not recommended for freezing due to the lemon and fresh basil.
Frequently Asked Questions
Can I use fresh artichokes instead of canned?
Yes, but fresh artichokes require trimming and cooking before adding to the dish. Use about 2 cups of cooked fresh artichoke hearts.
How can I make this dish gluten-free?
Substitute the penne with a gluten-free pasta variety and ensure all other ingredients are gluten-free.
Can I prepare this recipe ahead of time?
You can prepare the sauce ahead and toss with freshly cooked pasta when ready to serve for the best texture and flavor.
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